Paneer Laccha/Lachha Paratha Recipe
Learn how to make paneer laccha/lachha paratha with wheat flour/atta at home.
Watch how to make paneer laccha/lachha paratha:
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Ingredients:
1 dough ball, made with atta/wheat flour
⅓ cup grated paneer or chhena
Salt to taste
½ tsp garam masala powder
¼ tsp ajwain/carrom seeds
1-2 tbsp coriander leaves, chopped
1 green chilli, chopped
Ghee, for brushing
Atta/Wheat flour, for dusting
Butter, for brushing
Method:
In a bowl, add paneer, salt, garam masala powder, ajwain, coriander leaves and green chilli. Mix well.
Take a dough ball and roll it out into a circle.
Brush ghee over it.
Add the paneer mixture. Spread it out.
Sprinkle wheat flour.
Then make a single slit from the centre of the chapati to the edge, then lift and roll the slit end to make a cone.
Once you have made the cone, flatten it out to make a layered dough ball.
Sprinkle more flour. Roll it out.
Note: While rolling, if the dough starts sticking to the rolling pin/belan then sprinkle little flour over the dough.
Heat the tawa over medium flame.
Toast both sides of the paratha.
Brush ghee on one side. Flip and cook until golden.
Apply ghee on the other side. Flip and cook until golden.
Brush the paneer laccha paratha with butter.
Serve hot with dahi and achaar.
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Paneer Laccha/Lachha Paratha Recipe
Ingredients
- 1 dough ball made with atta/wheat flour
- ⅓ cup grated paneer or chhena
- Salt to taste
- ½ tsp garam masala powder
- ¼ tsp ajwain/carrom seeds
- 1-2 tbsp coriander leaves chopped
- 1 green chilli chopped
- Ghee for brushing
- Atta/Wheat flour for dusting
- Butter for brushing
Instructions
- In a bowl, add paneer, salt, garam masala powder, ajwain, coriander leaves and green chilli. Mix well.
- Take a dough ball and roll it out into a circle.
- Brush ghee over it.
- Add the paneer mixture. Spread it out.
- Sprinkle wheat flour.
- Then make a single slit from the centre of the chapati to the edge, then lift and roll the slit end to make a cone.
- Once you have made the cone, flatten it out to make a layered dough ball.
- Sprinkle more flour. Roll it out.
- Note: While rolling, if the dough starts sticking to the rolling pin/belan then sprinkle little flour over the dough.
- Heat the tawa over medium flame.
- Toast both sides of the paratha.
- Brush ghee on one side. Flip and cook until golden.
- Apply ghee on the other side. Flip and cook until golden.
- Brush the paneer laccha paratha with butter.
- Serve hot with dahi and achaar.
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
